LCBO Food & Drink Winter 2018

BASICS  SOURDOUGH 101

shaping Dough is shaped according to its final form. Below are the steps described to make a round loaf as per our recipe for Weekend Sourdough Boule:

SOURDOUGH by Casper André Lugg and Martin Ivar Hveem Fjeld: Clear, concise and beautiful—and all about sourdough. This book is very easy to follow. Focus on whole grains. ARTISAN BREADS EVERY DAY by Peter Reinhart: Great step-by-step photos and information on how to make sourdough and other breads. THE FUNDAMENTAL TECHNIQUES OF CLASSIC BREAD BAKING by The French Culinary Institute: Filled with really detailed information and photographs on how to make sourdough and other classic European breads. TARTINE by Chad Robertson: Recipes from the cult San Francisco bakery. Aspirational but informative. The bread you may most want to make even if it’s not the best place to start. THEPERFECTLOAF.COM An obsessive and award- winning blog on sourdough baking with recipes and lots of information. FORUMS FOR AMATEUR BAKERS are great places to ask questions, find new recipes, and generally share the love of baking bread. top sourdough resources

1 Fold the third of the dough closest to you up and over the middle of the dough.

2 Stretch out the dough horizon- tally to your right and fold this over the centre.

3 Stretch the dough to your left and fold this third over the previ- ous fold.

4 Stretch out the third of the dough furthest from you and fold this over the previous folds and use your fingers to seal the dough together.

5 Then turn the dough so all the seams are on the bottom and round up to tighten the tension on the surface of the dough.

6 Place, seam-side up, in well- floured banneton.

Scoring gives your dough space to expand without splitting.

• thefreshloaf.com • sourdough.com • Perfect Sourdough Facebook Group

Score just before you transfer your dough to the pot for baking. Dusting the top of the dough lightly with flour will keep the blade from catching. Try to score quickly and decisively. Keep the blade at a slight angle to the dough to get a coveted ear (the crunchy piece of bread that lifts off from the scoring) and aim to score about 1 ⁄ 4 inch (5 mm) deep. The design is up to you!

SOURCES FOR VIDEOS, RECIPES, INGREDIENTS, EQUIPMENT AND ADVICE FROM PROFESSIONALS: • kingarthurflour.com • breadtopia.com • YouTube: San Francisco Bak- ing Institute, Trevor J. Wilson, Northwest Sourdough

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